Tempeh Yakiniku over Rice with Sweet East Asian-Tahini Sauce
with pak choi, broccoli & cucumberCalories
:
770 kcalProtein
:
33.6g proteinTotal
:
20 minutesDifficulty
:
EasyExtra Veggies
Plant-based
Allergens:
- Soja
- Gluten
- Tarwe
- Sesamzaad
This recipe provides 335g vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Quick-cook brown rice
180 g
Broccoli
½ piece
Pak choi
½ piece
Persian cucumber
½ piece
Lime
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
15 g
Tahini
(Contains: Sesamzaad)
80 g
Diced tempeh
(Contains: Soja, Gluten, Tarwe)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Reduced salt] soy sauce
1 tablespoon
[Reduced salt] ketjap manis
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3220 kJ
Calories770 kcal
Fat30.6 g
Saturated Fat4.6 g
Carbohydrate87.2 g
Sugar20 g
Dietary Fiber12 g
Protein33.6 g
Salt2.6 g
Potassium766.1 mg
Calcium134.8 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Tall-Sided Pan
•Pan with Lid
•Small Bowl
Cooking Steps
1
- Bring plenty of water to a boil in a lidded pot or saucepan (see Tip), then boil the rice for 10 - 12 minutes. Drain when finished, then leave the rice in the pot with the lid on.
- Cut the head of the broccoli into florets and dice the stem.
- Heat a drizzle of olive oil in a frying pan and fry the broccoli for 1 - 2 minutes over medium-high heat.
Tip: save time by using a kettle to boil the water.
2
- Remove the base of the pak choi and finely chop both the stems and the leaves, keeping the greens separate from the stems.
- Add the pak choi stems to the broccoli and fry for 10 - 12 minutes. Add the pak choi leaves when there are 1 - 2 minutes left.
Did you know... pak choi is high in folic acid, a vitamin that belongs to the vitamin B complex. It has an essential role in the production of red blood cells, and so is very important for our energy levels.
3
- Heat a drizzle of olive oil in another frying pan over medium-high heat.
- Fry the tempeh with the soy sauce and ketjap for 4 minutes. Add sambal to taste.
- Season with pepper to taste.
4
- Finely dice the cucumber.
- Thouroughly wash the lime. Zest the lime, then cut it into 4 wedges.
5
- In a small bowl, mix the lime zest with the East Asian-style sauce, tahini and the juice of half a lime wedge per person.
- Season with salt and pepper to taste.
6
- Serve the rice on deep plates, with the tempeh in the middle.
- Serve the cucumber, broccoli and pak choi around the tempeh.
- Drizzle over the sweet East Asian-tahini sauce and garnish with a lime wedge.
